Photograph of the finished Chicken malai tikka

India · Gà nướng xiên sốt kem Malai tikka

Chicken malai tikka

35 min Hands-on time + 4 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 640 g
  • Photograph of Fresh cream Fresh cream 160 ml
  • Photograph of Cream cheese Cream cheese 120 g
  • Photograph of Cashews Cashews 80 g
  • Photograph of Chilli Chilli 8
  • Photograph of Cardamom Cardamom 8
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Lime Lime 1
  • Photograph of Besan chickpea flour Besan chickpea flour 32 g

Method

  1. 1 Blend the soaked cashews with cream, cream cheese, and green chilies to form a thick white sauce.
  2. 2 Mix roasted besan and ground pepper into the sauce and marinate the chicken for 4 hours; the Malay version does not use red chili peppers, so the chicken pieces should be off-white after grilling.
  3. 3 Skewer the chicken pieces 1 cm apart, then leave them outside the refrigerator for 15 minutes to allow the meat to soften slightly.
  4. 4 Bake at 220 degrees for 12 minutes, turning once and brushing with oil; higher heat will burn the cream layer.
  5. 5 Sprinkle with crushed cardamom and squeeze in some lemon juice, then eat hot.

With an appliance

  • Air fryer 30 min

    Step 4: Run at 190 degrees for 11 minutes, flip at the 6th minute. Use a lower temperature than your oven to prevent the cream from burning, but you must grease the pan before running.

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